Recipe

Pork Tenderloin Mole

Here's that secret cocoa ingredient, again, to tame hot chili sauce on tenderloin and beans.

Details

Yields 3 1/2 cups mole
Serves:

INGREDIENTS

2 lb. pork tenderloin (about 2 whole)
1 tsp. oil
1/2 c. chopped onion
1 clove garlic, minced
1 c. Mexican-style chili beans, undrained
1/4 c. chili sauce
1 c. California raisins
1/2 c. water
1 tbsp. peanut butter
1 tsp. unsweetened cocoa
Dash each salt, ground cinnamon and cloves

PROCEDURE

Roast pork on rack in shallow pan in a 425°F oven for 20 minutes or until internal temperature is 160°F. Heat oil in skillet over medium heat. Sauté onion and garlic in oil for 3 to 4 minutes. Prepare mole by combining onion and garlic with remaining ingredients in blender or food processor; mix until almost smooth. Pour into saucepan and heat on low, stirring frequently, until warm. Slice pork; divide and serve with about 1/3 cup mole per serving.

Nutrition Information (per serving)

Calories 250(21% from fat); Total Fat 6g (sat 1.5g, mono 3g, poly 1g); Cholesterol 75mg; Protein 27g; Carbohydrates 23g; Fiber 3g; Iron 3mg; Sodium 210mg; Calcium 28mg